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Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
(Wiley, 2009-04)
The purpose of this work was to determine the oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were ...
Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup
(Hindawi Publishing Corporation, 2014-06)
Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and ...
Yacon syrup: Beneficial effects on obesity and insulin resistance in humans
(Churchill Livingstone, 2009-04)
Background & aims: Syrup obtained from yacon roots could be well positioned as a nutraceutical product due to its high fructooligosaccharides content. We examined the beneficial effects and tolerance of yacon syrup on human ...
SENSORIAL EVALUATION OF THE COMPOTE AND SWEET IN SYRUP ELABORATED WITH GREEN FIG
(Univ Federal Mato Grosso, 2015-07-01)
The aim of this work was to verify the sensorial preference of the fig compote and sweet in syrup in function of preparation method. Three treatments were accomplished: fig compote - thermal treatment for 20 minutes and ...
CANNING OF RIPE PLANTAINS IN SYRUPCANNING OF RIPE PLANTAINS IN SYRUP
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1976)
Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple
(Wiley Blackwell Publishing, Inc, 2020-03)
Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentration was experimentally evaluated and compared to the singlestage dehydration process. Also, osmotic solutions were reused ...
Determination of fructose in syrups by reverse flow injection spectrophotometry
(Facultad Experimental de Ciencias de la Universidad del Zulia, 2011)
Obtaining a sugar syrup from the use of the extract of the guácimo fruit (Guazuma ulmifolia lam)
(IOP Conf. Series: Materials Science and Engineering 844 (2020) 012004Reino Unido, 2019-12-15)
The main objective of this work was to elaborate a sugary syrup from the use of
Guácimo fruit extract (Guazuma Ulmifolia Lam) using the leaching method (solid - liquid), which can be used as a partial or total substitute ...
Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
(John Wiley & Sons Ltd, 2009-09)
The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and algarrobo pod syrups and the effect of these coatings on the consumer acceptance. RESULTS: Prickly pear ...